FRESH &FANCY
You’ll need:
2 cups almond flour
1 stick butter (or 1/2 cup oil)
1 egg
1/2 tsp baking soda
1 pinch salt
1/4 cup sugar substitute (sucralose sweetner)
1 tsp vanilla extract
1 cup sugar free chocolate chips
Mix all ingredients together. Soften butter. Place 1 or 2 inch cookie dough on baking sheet. Bake for 7 minutes on 350 or remove when they start to brown. Cook and enjoy! So easy and delicious!
You’ll need:
5 Lasagna noodles sliced
6 Mini sweet peppers chopped
1 cup Broccoli chopped
1 medium Yellow summer squash
1 medium Zucchini diced
2 cups fresh Spinach
2 Carrots chopped in thin slices
1 cup Heavy creamy
32 oz Vegetable stock
3 cloves Fresh garlic
1/2 cup mozzarella cheese
1 cup Parmesan cheese
Fresh parsley
Salt/pepper
First you will need to chop up all veggies into bite size pieces. In a hot skillet drizzle with olive oil and add all veggies and sauté until tender. Add 3 minced garlic cloves and spinach sauté a few minutes longer, until spinach is wilted. Then in stock pot add veggies, cream and stock. Bring to a boil and let simmer for 20 minutes. Add noodles to soup and 12 cup mozzarella cheese and 1 cup Parmesan cheese. When serving top with fresh Italian parsley and grated Parmesan and serve with side of Italian bread. Enjoy!
You’ll need:
3 Mason jars
4-5 Cucumbers cut into Spears
12 sprigs Fresh dill
1 tsp Red pepper flakes
3 garlic cloves
1 tbsp peppercorns
1 cup white vinegar
2 cups water
1 tbsp Pickling salt
Make sure to wash jars if they are new. In a kettle bring vinegar, water and salt to a boil and mix until salt is dissolved. In each mason jar add 3-4 sprigs dill, 1 tsp hot pepper flakes, 1 clove garlic smashed and 1 tsp peppercorns. Next fill jars with speared cucumbers until packed tightly. Then pour liquid mixture over top until fill to brim. Place lids on tight and place into refrigerator. They are ready to eat in 24 hours! They are crispy, full of yummy flavor and will be gone in no time! Enjoy!
1/4 cup pumpkin purée
1/4 cup Greek yogurt
3/4 cup oats
1 egg
1/2 tsp pumpkin spice
1/4 tsp ginger
1/2 tsp nutmeg
1 tsp cinnamon
3 tblsp brown sugar
1 1/2 tsp baking powder
Put all into blender and blend until creamy. Make sure you cook at a medium to low heat so natter cooks clear through. Also make sure to butter or ail pan or skillet or they will stick!
CHEESECAKE CUPS LOW CARB & SUGAR FREE
I’m telling you it was so hard to put these into their little cups and put the lid on them. They are so delicious I could have ate all the cheese cake filling before I got it into the mason jars. But I have the yummiest low carb snacks that I can enjoy ( in moderation I guess😝)
You don’t want to miss out on these yummy treats!!
8oz cream cheese softened
16oz heavy whipping cream
1 tblsp vanilla extract
Splash of cherry 🍒 juice (2 oz maybe)
3/4 cup sweetener
First you will need to mix the cream cheese with mixer until blended. Pour in the heavy whipping cream and vanilla and mix until cream is stiff. Then add the cherry juice and sugar substitute and blend.
Once done place into mason jars top with fruit of your choice and place on lid and keep in refrigerator. When you have a craving for a sweet snack, Enjoy 😊!
I have included a link for the 4oz glass containers! Just click and ship and get these in your refrigerator by the weekend!
These little biscuit like zuccini bites are packed full of flavor and nutrition. Use as little buns for sliders or just eat plain as a snack.
2 cups shredded zucchini ( you must place shredded zucchini in a dish towel and ring out as much moister as you can, or they will be a pile of mush)
1/2cup grated Parmesan
1/2 cup grated Colby cheese
2 eggs
1tbsp basil
1 tbsp oregano
1 tbsp garlic salt
Mix together
Add 1/4 cup of almond flour and mix. (You don’t have to use almond flour can use any flour)
(You may have to add a little more almond flour as mixture sits to soak up extra liquids)
Place 1 inch balls on a baking sheet lined with parchment paper.
Place in preheated over @ 400 degrees for 8-10 minutes until tops are golden brown.
Remove cool and enjoy!!😉👌
The weather has been amazing this week and has also brought a craving for summer treats. Here is a recipe that is low carb that won’t make your sugars rise ( like we like the heat).
One cup non fat Greek plain yogurt.
4 stevia packets
1 cup sliced strawberries
Mix together in bowl
Take mixture and fill mini muffin tin to level
Place in freezer for two hours
Remove and place frozen yogurt cups in a freezer bag and store for those hot summer days! Enjoy❤️🍓